The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Jacques Pépin's Chili Con Carne 🌄 💤
Jacques Pépin's Choucroute Garnie 🌄 💤 ⏳
Jacques Pépin's Cold Peach Soup With Blueberries 🌄 💤
Jacques Pépin's Corn Fritters 🌄 💤 ⏳
Jacques Pépin's Crêpes Confiture 🌄 💤 ⏳
Jacques Pépin's Crêpes Suzette 🌄 💤 ⏳
Jacques Pépin's Crusty Chicken with Mushrooms and White Win 🌄 💤
Jacques Pépin's Fast Cheese Soufflé 🌄 💤 ⏳
🖨 🖨
Jacques Pépin's Choucroute Garnie
Jacques Pépin's Choucroute Garnie
{Serving suggestion only*}
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Experience the ultimate Alsatian comfort food with Jacques Pépin's authentic Choucroute Garnie. This impressive feast features tender pork ribs, savory kielbasa, hot dogs, and ham nestled in flavorful sauerkraut infused with juniper berries, caraway seeds, and white wine. The slow-cooking process melds the rich meats with the tangy sauerkraut, creating a harmonious symphony of flavors. Served with simple boiled potatoes and an array of mustards, this showstopping dish is perfect for entertaining or special family gatherings. - Claude
No Jump Zone
Ingredients
1/3 cup kosher salt, plus more for seasoning
2 tablespoons light brown sugar
3 pounds pork back ribs or baby back ribs, cut into 3 sections
6 pounds sauerkraut (in plastic bags), drained
1/4 cup duck or goose fat, or peanut oil
1 large onion, coarsely chopped
4 large garlic cloves, coarsely chopped
20 juniper berries
3 large bay leaves

(continued in the next column ↗️)

1/2 teaspoon caraway seeds
1 teaspoon freshly ground black pepper
3 cups chicken stock
1 1/2 cups Riesling or Pinot Gris
2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
10 skinless hot dogs
1 (2-pound) piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4-inch thick
2 pounds medium potatoes (about 10), peeled
Assorted mustards, for serving
Directions
Grab a large, sturdy zip-top bag and mix together 1/3 cup of kosher salt and the sugar.
Toss in those pork ribs and give everything a good shake until they're nicely coated with our seasoning mix.
Seal up that bag and let the ribs chill in the fridge overnight or up to 24 hours if you've got the time.
The next day, go ahead and warm up your oven to 300°F (150°C).
Give the sauerkraut a good rinse under cold water and squeeze out all that extra moisture.
Put a large roasting pan over two burners, crank up the heat, and melt that duck fat.
Toss in your onion and garlic, and let them cook over medium-low heat, stirring occasionally, until they're nice and soft – about 7 minutes or so.
Now add the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock, and wine to the mix and bring everything to a rolling boil over high heat.
While that's happening, give the pork ribs a quick rinse under cold water and pat them dry.
Nestle those ribs into the sauerkraut and bring everything back to a gentle boil over medium-high heat.
Cover the pan tightly with foil and let it bake for about an hour and a half.
When time's up, pull those pork ribs out of the sauerkraut.
Cut between each rib to separate them.
Pop the ribs back into the sauerkraut and add in the kielbasa, hot dogs, and ham.
Cover everything up again and bake until all the meats are nice and hot – about 25 minutes should do it.
Don't forget to fish out those bay leaves before serving!
Meanwhile, toss your potatoes in a large pot, cover them with cold water, add a pinch of salt, and bring to a boil over high heat until they're fork-tender.
Drain those potatoes and keep them covered so they stay warm until serving time.
To serve, pile that hot sauerkraut right in the middle of warmed dinner plates and tuck in the pork ribs and kielbasa.
Arrange the hot dogs and ham around the edges of your sauerkraut mountain.
If you prefer family-style, just heap all that sauerkraut onto a large heated platter and arrange the meats around it.
Serve your amazing choucroute with those warm boiled potatoes and a selection of your favorite mustards.
Servings\Yield
Serves 10
Nutrition Facts
Nutrition Per Serving - Calories: 620; Total Fat: 38g (Saturated Fat: 12g); Cholesterol: 95mg; Sodium: 2580mg; Total Carbohydrates: 35g (Dietary Fiber: 7g, Sugars: 5g); Protein: 32g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Recipe by renowned French chef Jacques Pépin
From Food & Wine
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: sauerkraut, pork, kielbasa, ham, potatoes, Alsatian
🗂️ Categories: 🥩 Beef, 🐖 Pork, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Choucroute Garnie was added on April 18, 2025 and last updated on April 20, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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